Ground turkey gets a serious flavor upgrade here, thanks to a fragrant base of fresh ginger, garlic, and scallions that fills the kitchen with an aroma you'll want to bottle. The sauce — built from coconut aminos, apple cider vinegar, and a touch of turmeric — comes together in one bowl and thickens beautifully right in the pan, coating every bite of turkey and zucchini in something savory and just a little tangy. For anyone navigating capsaicin sensitivity, this kind of bold, satisfying weeknight skillet can feel hard to come by, since so many quick stir-fry-style dishes lean on chili heat for their punch. This one proves you don't need it — the layered warmth of fresh and ground ginger, the depth of garlic, and the brightness of a lime squeeze at the end do all the heavy lifting. Zucchini adds a tender, lightly golden contrast to the turkey without muddying the clean flavors. Everything comes together in a single skillet, which means less cleanup and dinner on the table fast. Finish it with a scatter of dark green scallion tops and a handful of cilantro if you like, and it looks as good as it tastes.
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In a small bowl, whisk together the coconut aminos, apple cider vinegar, turmeric, ground ginger, and arrowroot starch with 2 tbsp water until smooth. Set aside.
Heat the coconut oil in a 12-inch skillet over medium-high heat until shimmering and the oil coats the pan easily.
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